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Carriage House - Peanuts Public House

9030 Macleod Trail SE Calgary AB T2H 0M4 · Food - General

Official record from Alberta →

Inspection summary

Carriage House - Peanuts Public House has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on January 30, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on November 27, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on January 14, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on January 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking was discolored and deteriorating on the wall behind the dishwashing sinks.- Operator is to remove and replace the damaged caulking and ensure all surfaces are maintained smooth, impervious to moisture, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food stored in top inserts of the line cooler was measured 9.8 °C using probe thermometer.- Operator was advised to keep lid closed to ensure all food is held at ≤4 °C.- Operator ensures to repair the cooler.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Probe thermometer was not available onsite.**Please ensure probe thermometer is available to check the high-risk food is being cooked to 74*C at all times.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Probe thermometer was not available onsite.**Please ensure probe thermometer is available to check the high-risk food is being cooked to 74*C at all times.2. Prep cooler measured around 9*C. Operator was asked to move all the food to different cooler.**Please repair **Ensure high risk food is kept at 4*C or below at all times.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape used to secure door handle of stand up freezer. Remove duct tape and fix door handle, as duct tape is hard to keep clean and sanitary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in hard to reach areas, such as, under large cooking equipment and under hand sink in the cook line

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